Burst Cherry Tomato Sauce

Serves 2

  • 1 lb cherry tomatoes
  • 1 anchovy fillet
  • 2 garlic cloves, thinly sliced
  • 3/4 tsp salt
  • 1/8 tsp sugar
  • 1/8 tsp red pepper flakes
  • 1 Tbsp butter
  • 1/4 cup basil, thinly sliced

Heat oil, garlic, red pepper flakes and anchovies in large saucepan over medium heat. Cook, stirring occasionally, until anchovies break down and garlic is lightly browned, 4 to 5 minutes. Add tomatoes, salt, sugar to saucepan and stir to combine. Cover and increase heat to medium-high. Cook, without stirring, for 7-9 minutes. Off heat, stir in butter.

Toss with pasta water and pasta to serve. Top with basil.

Pesto

  • ¼ cup pine nuts, walnuts, or almonds
  • 3 medium cloves garlic
  • 2 cups packed fresh basil leaves
  • 7 tablespoons extra-virgin olive oil
  • ¼ cup grated Parmesan cheese

Pound basil to release oils. Put all ingredients, except cheese, in food processor and process/scrape until uniform. Stir in cheese by hand. Salt to taste.

Store with a thin layer of oil on top, or with plastic wrap pressed against the surface.

Bolognese

  • 3 tablespoons unsalted butter
  • 1 small onion, minced
  • 2 carrots, minced
  • 2 celery stalks, minced
  • 2 garlic gloves, minced
  • ¾ pound meatloaf mix or 1/4 pound each ground beef chuck, ground veal, and ground pork
  • ½ teaspoon Table salt
  • 1 cup whole milk
  • 1 cup dry red wine
  • (28 ounce) can tomatoes, chopped fine (“crushed” texture), with juice strained and reserved
  • 1 porcini or beef bouillon cube

Makes 3 cups for 1lb pasta

Don’t drain the pasta of its cooking water too meticulously when using this sauce; a little water left clinging to the noodles will help distribute the very thick sauce evenly into the noodles, as will adding an extra 2 tablespoons of butter along with the sauce. Top each serving with a little grated Parmesan and pass extra grated cheese at the table. If doubling this recipe, increase the simmering times for the milk and the wine to 30 minutes each, and the simmering time once the tomatoes are added to 4 hours.

  1. Add wine to non-reactive saucepan and simmer until reduced to half.
  2. Heat butter in large, heavy-bottomed Dutch oven over medium heat; add onion, carrot, and celery and sautè until softened but not browned, about 6 minutes. Sautè garlic until fragrant.
  3. Add ground meat and 1/2 teaspoon salt; crumble meat with edge of wooden spoon to break apart into tiny pieces. Cook, continuing to crumble meat, just until it loses its raw color but has not yet browned.
  4. Add milk and bring to simmer; continue to simmer until milk evaporates and only clear fat remains, 10 to 15 minutes.
  5. Add tomatoes and bouillon cube and bring to simmer; reduce heat to medium low, until sauce has thickened, 15 minutes.
  6. Add reduced wine and simmer another 5 minutes to meld flavors.
  7. Adjust seasonings with extra salt to taste and serve. (Can be refrigerated in an airtight container for several days or frozen for several months. Warm over low heat before serving.)

Green Goddess Sauce

  • 1 packed cup parsley leaves
  • 1 packed cup mixed herbs, such as chives, mint, dill, basil or cilantro
  • 2 anchovy fillets
  • 1 to 2 garlic cloves
  • 1 lemon, zested
  • 3 Tbsp lemon juice
  • ½ cup whole-milk yogurt
  • ½ cup mayonnaise

Puree in blender. Serve or store covered.

Seafood taco seasoning

  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper

For 2 fish fillets or 16 shrimp

Portobello Mushroom Marinade

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon finely minced thyme leaves
  • 1 teaspoon Kosher salt
  • 4 portobello mushrooms, stems removed and scrubbed clean

Marinade for 30 minutes in a ziploc bag.

Stir Fry Sauces

Dark Sauce 1
E.g. beef & broccoli

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon sugar
  • 1 teaspoon corn starch
  • 4 tablespoons water

Dark Sauce 2
E.g. beef & asparagus

  • 1 tablespoon oyster sauce
  • 1 tablespoon black/dark soy sauce, for coloring
  • 1 teaspoon sugar
  • 2 teaspoons Shaoxing wine
  • 2 tablespoons cornstarch
  • ½ cup water
  • Pinch of salt

Light Sauce
E.g. mushroom chicken

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 3 dashes white pepper
  • 1/8 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • Salt, to taste

Garlic, Ginger, and Soy Marinade

For steak

  • ⅓ cup Soy Sauce
  • 3 tablespoons Vegetable Oil
  • 3 tablespoons toasted sesame oil
  • 3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
  • 1 inch piece fresh ginger, minced (about 1 tablespoon)
  • 2 tablespoons Dark Brown Sugar
  • 2 teaspoons grated orange zest from 1 orange
  • ½ teaspoon red pepper flakes
  • 1 medium scallion, sliced thin

Lemon garlic marinade for chicken

For 2 lbs of chicken or white meat:

  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp sugar
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 3 garlic bulbs, minced
  • 2 tbsp water 

Whisk together ingredients medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.